awgldk
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Table
SPARQL
Graphs
1
1
Services
1
1
Assets
0
0
Insights
Schema
BETA
Class frequency
Class hierarchy
Q34421059-3C15B8BA-7D1E-4DD1-8645-3A2A6B0479C4
Q34421059-3C15B8BA-7D1E-4DD1-8645-3A2A6B0479C4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34421059-3C15B8BA-7D1E-4DD1-8645-3A2A6B0479C4
Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance.
P2860
Q34421059-3C15B8BA-7D1E-4DD1-8645-3A2A6B0479C4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34421059-3C15B8BA-7D1E-4DD1-8645-3A2A6B0479C4
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
f9c22e0d245639b74503e73551f3dd9fda81d380
P2860
Effect of domestic cooking methods on the total antioxidant capacity of vegetables.